Farro is one of those grains that is so “forgiving” because you can never overcook it and it always comes out perfectly chewy, but never mushy! its slight nutty taste makes it just right for this salad with a fresh grapefruit vinaigrette. I like to make it with pear or jicama, if you can find it. It’s so refreshingly delicious and it’s just beautiful!
Farro Veggie Salad with Grapefruit Vinaigrette
Author: Catherine Katz
Serves: 6-8
Ingredients
- 2 cups dry farro
- 3 celery stalks, rinsed and diced
- 2 carrots, rinsed and thinly sliced
- 1 pear, rinsed, unpeeled, cored and thinly sliced
- 1 small red onion, diced
- 1 Tbsp fresh tarragon, chopped
- 2 Tbsp pumpkin seeds (pepitas)
- optional--1 fresh grapefruit, sliced for garnish (and eating it too!)
- Vinaigrette:
- Juice of 1 grapefruit (about ½ cup)
- 3 Tbsp extra virgin Olive oil
- ½ tsp salt
- fresh ground pepper
Instructions
- Bring 5 cups of water to boil in a large saucepan, then add the dry farro and cook for 25 minutes, uncovered, until the water has almost completely evaporated. Turn off the stove, cover and set aside for 5 minutes.
- Place the cooked farro in a large salad bowl and let it cool for a few minutes.
- Meanwhile, place all the vinaigrette ingredients in a small container and whisk briefly.
- Pour the vinaigrette over cooked farro, after it has had a chance to cool (it's OK if the farro is still warm, just not hot).
- Add all the remaining ingredients and gently stir.
- Add the chopped tarragon and pumpkin seeds and stir again.
I am going to try this with oranges or mandarin oranges- on a low dose statin so probably should not have grapefruit. Looks really good!